Baked Apples
INGREDIENTS:
2 1/2 qt WATER; HOT
4 oz BUTTER PRINT SURE
33 7/8 lb APPLE FRESH
7 1/16 lb SUGAR; GRANULATED 10 LB
2 ts CINNAMON GROUND 1 LB CN
1 ts SALT TABLE 5LB
2 1/2 qt WATER; HOT
4 oz BUTTER PRINT SURE
33 7/8 lb APPLE FRESH
7 1/16 lb SUGAR; GRANULATED 10 LB
2 ts CINNAMON GROUND 1 LB CN
1 ts SALT TABLE 5LB
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN :
1. SCORE APPLES ONCE AROUND MIDDLE TO PREVENT BURSTING. PLACE 33 APPLES ON EACH PAN.
2. MIX SUGAR, CINNAMON AND SALT THOROUGHLY.
3. COMBINE WITH WATER AND BUTTER OR MARGARINE. POUR 1 1/2 QT SYRUP OVER APPLES IN EACH PAN.
4. BAKE 45 MINUTE OR UNTIL TENDER, BASTING OCCASIONALLY.
5. SERVE EACH APPLE WITH 2 TBSP (1-AA LADLE) SYRUP. :
NOTE: 1. IN STEP 1, USE 40 LB FRESH APPLES A.P. WILL YIELD 33 LB 14 OZ CORED APPLES.
NOTE: 2. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 30 MINUTES OR UNTIL TENDER ON LOW FAN, CLOSED VENT.
NOTE: 3. IN STEP 4, BAKING TIME WILL VARY DEPENDING ON VARIETY AND SIZE OF APPLES.
Recipe Number: J00300
SERVING SIZE: 1 APPLE
1. SCORE APPLES ONCE AROUND MIDDLE TO PREVENT BURSTING. PLACE 33 APPLES ON EACH PAN.
2. MIX SUGAR, CINNAMON AND SALT THOROUGHLY.
3. COMBINE WITH WATER AND BUTTER OR MARGARINE. POUR 1 1/2 QT SYRUP OVER APPLES IN EACH PAN.
4. BAKE 45 MINUTE OR UNTIL TENDER, BASTING OCCASIONALLY.
5. SERVE EACH APPLE WITH 2 TBSP (1-AA LADLE) SYRUP. :
NOTE: 1. IN STEP 1, USE 40 LB FRESH APPLES A.P. WILL YIELD 33 LB 14 OZ CORED APPLES.
NOTE: 2. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 30 MINUTES OR UNTIL TENDER ON LOW FAN, CLOSED VENT.
NOTE: 3. IN STEP 4, BAKING TIME WILL VARY DEPENDING ON VARIETY AND SIZE OF APPLES.
Recipe Number: J00300
SERVING SIZE: 1 APPLE